ᱵᱚᱰᱤ

ᱣᱤᱠᱤᱯᱤᱰᱤᱭᱟ, ᱨᱟᱲᱟ ᱜᱮᱭᱟᱱ ᱯᱩᱛᱷᱤ ᱠᱷᱚᱱ
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ᱵᱚᱰᱤ
Kendujhar Badi.jpg
ᱮᱴᱟᱜ ᱧᱩᱛᱩᱢ ᱵᱚᱨᱤ
ᱠᱚᱨᱥ ᱡᱟᱦᱸᱛᱤᱱ ᱨᱮᱜᱮ
ᱡᱟᱱᱟᱢ ᱴᱷᱟᱶ ᱳᱰᱤᱥᱟ
ᱵᱟᱥᱟᱝ ᱞᱚᱞᱚᱥᱚᱝ ᱞᱚᱞᱚ/ᱩᱨᱜᱩᱢ
ᱢᱩᱬ ᱤᱱᱜᱨᱤᱰᱮᱸᱴ ᱵᱤᱨᱤ, ᱚᱫᱟ, ᱢᱟ.ᱨᱤᱪ ᱟᱨ ᱪᱟᱣᱞᱮ
ᱞᱮᱠᱟᱱ ᱵᱷᱮᱯᱮᱫ ᱯᱷᱩᱞᱚ ᱵᱚᱰᱤ, ᱠᱚᱬᱤ ᱵᱚᱰᱤ (ᱠᱩᱬᱤ ᱵᱚᱰᱤ)

ᱵᱚᱰᱤ ᱫᱚ ᱢᱤᱫ ᱳᱰᱤᱭᱟ ᱠᱚᱣᱟᱜ ᱡᱚᱢᱟᱜ ᱠᱟᱱᱟ ᱾ ᱱᱚᱶᱟ ᱫᱚ ᱵᱤᱨᱤ ᱥᱟᱝ ᱟᱭᱢᱟ ᱞᱮᱠᱟᱱ ᱢᱚᱥᱞᱟ ᱢᱮᱥᱟ ᱟᱛᱣ ᱠᱚ ᱛᱮᱭᱟᱨᱻᱟ ᱾ [᱑] ᱥᱤᱛᱩᱝ ᱨᱮ ᱨᱟᱥᱮ ᱨᱚᱦᱚᱲ ᱟᱛᱮ ᱩᱛᱩ ᱥᱟᱝ ᱠᱚ ᱢᱮᱥᱟᱭᱟ ᱟᱨ ᱵᱟᱝ ᱠᱷᱟᱱ ᱛᱤᱨᱢᱤᱫ ᱜᱩᱱᱰᱟ. ᱟᱛᱮ ᱠᱚ ᱡᱚᱢᱻᱟ ᱾ ᱵᱚᱰᱤ ᱫᱚ ᱳᱰᱤᱥᱟ, ᱵᱤᱦᱟᱨ, ᱯᱚᱪᱷᱤᱢ ᱵᱟᱝᱞᱟ ᱯᱚᱱᱚᱛ ᱠᱚᱨᱮ ᱦᱚᱸ ᱠᱚ ᱡᱚᱢ ᱜᱮᱭᱟ ᱾ ᱵᱟᱰᱤ ᱫᱚ ᱟᱲᱟᱜ ᱠᱚᱦᱨᱟ, ᱟᱛᱟ ᱩᱛᱩ, ᱠᱷᱚᱴᱟ ᱩᱛᱩ, ᱵᱮᱥᱚᱨ, ᱥᱚᱝᱛᱩᱲᱟ ᱮᱢᱟᱱ ᱥᱟᱝ ᱠᱚ ᱢᱮᱥᱟᱭᱟ ᱾ [᱒]

ᱯᱨᱚᱠᱟᱨ[ᱥᱟᱯᱲᱟᱣ | ᱯᱷᱮᱰᱟᱛ ᱥᱟᱯᱲᱟᱣ]

ᱵᱟᱰᱤ ᱛᱮᱭᱟᱨ ᱚᱠᱛᱚ ᱨᱮᱭᱟᱜ ᱢᱤᱫ ᱵᱷᱤᱰᱤᱭᱚ
ᱯᱨᱚᱠᱟᱨ ᱵᱮᱱᱟᱣ ᱪᱤᱛᱟ.ᱨ
ᱯᱷᱩᱞᱚ ᱵᱚᱰᱤ ᱯᱷᱨᱮᱢ ᱵᱟ.ᱱᱩᱜᱻᱟ
ᱠᱚᱠᱷᱟᱨᱩ ᱵᱚᱰᱤ
ᱞᱤᱭᱟ/ᱩᱠᱷᱩᱰᱟ ᱵᱚᱰᱤ
ᱥᱟᱜᱩ ᱵᱟᱰᱤ
ᱠᱮᱱᱫᱩᱡᱷᱚᱨ ᱵᱚᱰᱤ ᱯᱷᱨᱮᱢ ᱵᱟ.ᱱᱩᱜᱻᱟ
ᱠᱚᱬᱤ ᱵᱚᱰᱤ
ᱦᱟᱛᱚᱫ ᱵᱚᱰᱤ
ᱡᱟᱝ ᱵᱚᱰᱤ
ᱢᱟᱱᱰᱤᱭᱟ ᱵᱚᱰᱤ
ᱠᱷᱟᱰᱟ ᱵᱚᱰᱤ
ᱢᱩᱞᱟ. ᱵᱚᱰᱤ ᱯᱷᱨᱮᱢ ᱵᱟ.ᱱᱩᱜᱻᱟ
ᱜᱟᱡᱚᱨ ᱵᱚᱰᱤ
ᱵᱚᱱᱫᱷᱟ ᱠᱳᱵᱤ

ᱩᱛᱩ[ᱥᱟᱯᱲᱟᱣ | ᱯᱷᱮᱰᱟᱛ ᱥᱟᱯᱲᱟᱣ]

  • ᱵᱚᱰᱤ ᱥᱤᱯᱤ/ᱛᱤᱨᱢᱤᱫ:
ᱵᱚᱰᱤ ᱥᱤᱯᱤ/ᱛᱤᱨᱢᱤᱫ

ᱵᱚᱰᱤ ᱛᱤᱨᱢᱤᱫ ᱜᱩᱱᱰᱟ. ᱞᱟ.ᱜᱤᱱ ᱵᱚᱰᱤ ᱫᱚ ᱥᱩᱱᱩᱢ ᱨᱮ ᱠᱚ ᱟᱛᱟ ᱭᱟ,ᱛᱤᱨᱢᱤᱫ/ᱨᱤᱫ ᱜᱩᱱᱰᱟ.ᱭᱟ, ᱵᱮᱨᱮᱞ ᱢᱟ.ᱨᱤᱪ, ᱯᱤᱭᱟᱡᱽ, ᱨᱟ.ᱥᱩᱬ, ᱠᱚ ᱢᱮᱥᱟᱭ ᱛᱮ ᱡᱚᱢᱻᱟ ᱾ [᱓]

ᱥᱟ.ᱠᱷᱭᱟ.ᱛ[ᱥᱟᱯᱲᱟᱣ | ᱯᱷᱮᱰᱟᱛ ᱥᱟᱯᱲᱟᱣ]

  1. Laxmi Parida (1 ᱮᱯᱨᱤᱞ 2003). Purba: Feasts From The East: Oriya Cuisine from Eastern India. iUniverse. pp. 140–. ISBN 978-0-595-26749-1. 
  2. Harish Chandra Das; State Level Vyasakabi Fakir Mohan Smruti Samsad (2003). The cultural heritage of Khurda. State Level Vyasakabi Fakir Mohan Smruti Samsad. 
  3. Charmaine O' Brien (15 ᱰᱤᱥᱮᱢᱵᱚᱨ 2013). The Penguin Food Guide to India. Penguin Books Limited. pp. 183–. ISBN 978-93-5118-575-8. 

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